OLIVE SYNERGY: Crewmembers from landscaping, agriculture and construction join with workshoppers in an early morning olive harvesting synergy.
[Photo: aa & text: kh]


The participants use tall ladders or climb the trees to pick olives from the high branches. Mika Kawai (left) and Hiroshi Kondo (right).
[Photo: aa & text: kh]


(Left) Jessica Gamboa makes brine in 5 gallon buckets. (Right) Arjunan Santaseelan and Paul de Graaf cut the olives so the brine will be absorbed more efficiently. The olives will be soaked in brine for at least six months and sold in the Arcosanti Gallery.
[Photo: aa & text: kh]

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